Flor Astilla
Photo by Anna Routh Barzin

Michael Maller, the beverage director at Raliegh’s Mateo instructs “you can use sherry in cocktails to add saltiness, sweetness, or umami, and sometimes all of those things.” Straight up, it pairs well with food too, from ham and olives to rich desserts, like sticky toffee pudding, depending on the type.

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1 cocktail

  • 1 ounce Silver Rum 
  • 1 ounce César Florido Fino sherry
  • 1 ounce St-Germain Elderflower liqueur
  • 2 dashes Angostura Orange bitters
  • Orange peel for garnish
  1. Pour all ingredients except orange peel into cocktail shaker filled with ice.
  2. Stir well and strain into coupe glass.
  3. Garnish with orange peel.
  • from Michael Maller, the beverage director in Raleigh-Durham, North Carolina

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